Regional Vietnamese

This variation of Nem Lụi Huế incorporates shrimp paste (mắm ruốc) into the pork mixture, adding a deeper, more complex umami flavor characteristic of some Central Vietnamese coastal regions. It's grilled on lemongrass stalks as per tradition.

Ground pork · Lemongrass stalks · Shallots · Garlic cloves

A regional variation from Sa Đéc, this Hủ Tiếu features a clearer, lighter broth often enhanced with pork offal and a distinct sweetness from caramelized sugar. It's known for its delicate yet complex flavor profile and is typically served with a wider array of fresh herbs and vegetables.

Pork bones · Pork offal (liver, kidney, heart) · Pork loin · Rice noodles (hủ tiếu)

A regional variation of Lẩu riêu cua, this Saigon-style version often incorporates more sourness from tomatoes and tamarind, and may include additional ingredients like pork knuckle or shrimp paste balls for added depth.

Fresh water crabs · Beef shank · Pork knuckle (optional) · Tomatoes

A regional variation of Lẩu Mắm from the Mekong Delta, often featuring a richer broth with coconut milk and a wider array of freshwater ingredients and herbs characteristic of the region.

Fermented fish paste (mắm cá lóc or mắm sặc) · Coconut milk · River fish fillets (e.g., basa, tilapia) · Prawns